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Best wedding cake ideas for small weddings in 2017

May 25 2017

Most couples choose to stick to the classic cake while pies, cupcakes, and dessert spreads have recently made a presence at wedding receptions all over the country. But keeping with tradition does not have to be boring— at least according to these sweet confections. From seasonal motifs to contours that are surprising, our amazing cake group brings the very best of our print issues into one , mouthwatering gallery. Delightful creations worthy of our shiny pages, ahead, complete with the colors, flavors, and frostings of your dreams. Plus, find strategies to have (or make) an identical cake of your very own.

TEARDROP WEDDING CAKE

Give your cake a dash of whimsy. Purchase up a fondant cake, plus a bucket of fondant, from a bakery. Add roll out into a thin sheet, and food coloring to the fondant to get the best colours.

POTTED PLANT WEDDING CAKE

Contributing editor Jason Schreiber made this herb-adorned cake, which features micro marigolds, fennel and cilantro blossoms, bachelor's buttons, sweet alyssums, oregano, and pea shoots. Swiss meringue buttercream's tacky feel kept the edible blossoms (buy your own at gourmetsweetbotanicals.com) in place.

CHOCOLATE STOUT WEDDING CAKE

Each layer of the chocolate naked cake by Wendy Kromer- Schell and Caitlin Brown topped with candied pecans, drizzled with chocolate and caramel ganache, and is full of buttercream. Meanwhile, the specific cake comprises butter, yogurt, and stout (customize yours with your preferred brew), making each bite decadently moist.

OMBRE WEDDING CAKE

Wendy Kromer- Caitlin Brown concealed blood-orange and Schell and passion-fruit curds in tinted vanilla poundcake for this particular buttercream-dotted confection. Bake yours a bit larger than desired that browned edges may be trimmed off, showing the energetic ombre design underneath.

ROSE-PIPED WEDDING CAKE

This joyful rose confection may look couture, but just about anyone is capable of re-creating it. Focus on a basic fondant cake. Next, print out our template of roses that are intangible, area parchment paper over it, and delineate having a piping bag of royal icing. Once dry, peel the paper from the piped roses, and adhere the layouts to the cake using glue paste that's been mixed with hot water.

JAPANESE SPONGE WEDDING CAKE

These little beauties by Wendy Kromer-Schell and Caitlin Brown (known as individual sponge roulades) were inspired by Japan's popular patterned cake rolls. The filling is lemon-ginger mousse, as well as the designs could be customized (wedding crest or monogram, anyone?).

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WEDDING PETIT FOURS

Soaked in honey glaze, and brown sugar, butter, these geometric minis - Caitlin and Schell Brown resemble honeycombs. We topped them off with a helping of candied kumquats and whipped cream.

EMBROIDERED LACE AND APPLIQUED WEDDING CAKE

Sugar paste was pressed into each mold, then applied in layers to the fondant. The resultant ivory tower is one that both generations— yours and your mum's —will adore.

HEART WEDDING CAKE

The heart was thought to function as source of human emotions. Though modern science proves otherwise, the phrase "giving your heart" remains the best approach to express that you simply had sacrifice anything for the one you adore. Jay Qualls of the Tennessee-based Maples Wedding Cakes printed our designs on paper, covered them delineated them then transferred them.

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